Niki's Sweet Potato Casserole
- Number of Servings: 16
Ingredients
Niki's Sweet Potato Casserole2 1/2 pounds sweet potatoes (about 3 large) scrubbed1 larg egg lightly beaten 1/4 cup unslated butter, melted, plus more for preparing the pan2 Tablespoons packed dark brown sugar1 teaspoon kosher salt1/2 teaspoon ground cinnamonPinch of freshly grated nutmegFreshly ground black pepper1/4 cup heavy whipping cream1 1/2 teaspoons vanilla extractTOPPING:1/2 cup brown sugar1/3 cup flour1/2 cup chopped walnuts1/2 cup chopped pecans3 tablespoons butter
Preheat oven to 400 degrees. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45-60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees. Scoop the sweet potatoes out of their skins and into a medium-sized bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, cream, vanilla extract, salt, cinnamon, nutmeg and pepper to taste. Whisk the mixture until smooth.
Butter an 8 X 8 inch casserole. Pour the sweet potato mixutre into the pan and sprinkle the top with the topping mixture. Bake for 30 to 40 muinutes until a bit puffy. Serve immediately. This recipe can be doubled and put together the night before.
Number of Servings: 16
Recipe submitted by SparkPeople user FINDJUDY.
Turn the oven down to 350 degrees. Scoop the sweet potatoes out of their skins and into a medium-sized bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, cream, vanilla extract, salt, cinnamon, nutmeg and pepper to taste. Whisk the mixture until smooth.
Butter an 8 X 8 inch casserole. Pour the sweet potato mixutre into the pan and sprinkle the top with the topping mixture. Bake for 30 to 40 muinutes until a bit puffy. Serve immediately. This recipe can be doubled and put together the night before.
Number of Servings: 16
Recipe submitted by SparkPeople user FINDJUDY.
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 11.3 g
- Cholesterol: 29.4 mg
- Sodium: 166.3 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.3 g
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